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Coconut Pecan Frosting's picture
  Evaporated milk 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Egg yolks 3 , slightly beaten
  Butter/Margarine 1⁄4 Pound (1/2 Cup)
  Vanilla 1 Teaspoon
  Flaked coconut 1 1⁄3 Cup (21.33 tbs) (Baker's Angel, Adjust Quantity As Needed)
  Chopped pecans 1 Cup (16 tbs)

Combine milk, sugar, egg yolks, butter, and vanilla in a saucepan.
Cook and stir over medium heat until thickened€”about 12 minutes.
Remove from heat.
Add coconut and pecans.
Beat until cool and thick enough to spread.

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